Double-cut bone-in Coleman NO ANTIBIOTICS EVER Pork Chops are encrusted in a bold spice blend and grilled to a smoky char. As they finish cooking, a richly reduced Scotch and maple glaze — perfumed with coriander, fennel and toasted peppercorn — coats the meat in layers of warming aromatics and sweet heat.
For the aromatic spice blend: combine all ingredients together and set aside.
2
For the maple glaze: toast spices in a dry pan until aromatic.
3
In a sauce pot, combine whiskey, toasted spices and bay leaves. Bring to a boil and reduce by about 75%.
4
Add maple syrup and vinegar. Bring to a boil, then lower heat to a simmer. Reduce liquid by 25%. Pass through fine-mesh sieve.
5
For the pork chops: cut double chops from bone-in rib loins and pat dry.
6
Liberally season on all sides with the Aromatic Spice Blend.
7
Sear chops to achieve defined grill marks, turning to build a crosshatch and crust. When pork reaches an internal temp of about 100°F, begin to brush on maple glaze, layering thick coats and flipping for even caramelization.
8
Cook to an internal temp of 145°F-150°F (medium), basting repeatedly. Remove from heat and allow to rest for 10 minutes before serving.
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